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Question about smoking a turkey.
Posted on 11/23/23 at 10:27 am
Posted on 11/23/23 at 10:27 am
If I wrap it in foil near 165, can I cook it for 2 more hours as long as I keep the internal temperature at 165? Wondering if cooking longer will make it tendered. I don't want to overcook it, though.
2
Posted on 11/23/23 at 11:04 am to Enadious
No, if you've hit 165, it's already going to be too dry. Pull it between 155 and 160.
Posted on 11/23/23 at 11:19 am to BMoney
quote:
No, if you've hit 165, it's already going to be too dry. Pull it between 155 and 160.
Thanks!!!
Posted on 11/23/23 at 11:48 am to Enadious
Pull it at 150 if you even want a chance at a moist bird
Posted on 11/23/23 at 8:16 pm to Enadious
Got a new smoker and smoked a turkey last night for the first time in about 25 years. Didn't take it off until the internal temp was 172 degrees this morning. That was one dry bird. Delicious flavor but like eating turkey jerky. Every thing I've read said it has to reach 165 degrees. If I take it off before then will it be cooked? Also I brined it overnight thinking that would keep it moist but no. Should I brine and inject it or what? Gonna buy another turkey and try again.
Posted on 11/23/23 at 8:28 pm to labguy
The temp will continue to rise after pulling it off. Pull it at 150-155 put in a deep pan, wrap tightly with foil then wrap a couple layers of heavy towels around it or at least draped over the top. Let it rest 30-45 minutes and you will get the 165+ temp. Nice and juicy that way
Posted on 11/23/23 at 8:29 pm to labguy
Pull it at 150 internal in the breast. Carry over cooking will keep it above 150 for the require 3.8 minutes.
I would also recommend cutting the legs off, remove the breasts then use the rest to make stock for gravy.
I would also recommend cutting the legs off, remove the breasts then use the rest to make stock for gravy.
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